The problem with truffles is that they grow underground, attached to the roots of trees. To find them, truffle hunters traditionally used pigs, whose instinct for rooting behavior helped hunters locate the fancy fungi. But, pigs have long been out of favor for hunting truffles, replacing them with the truffle dog. Multiple reasons why dogs have surpassed pigs are that:

•    They have more stamina than your average hog.
•    They are easier to train.
•    Dogs are much less likely to try to eat the truffle once they find it.

But the real competitive advantage for canines lies in truffle hunting’s slippery nature. Truffle harvesting grounds are carefully kept secrets, with hunters being wildly protective of their turf. If you have a pig on a leash, everyone knows what you’re doing. But if you spot someone with a hound on a leash, they could just be enjoying some fresh country air. There is, of course, one thing pigs do have over dogs. They don’t need any training to find truffles. Dogs need a little help. The truffle is not something a dog would naturally search for on its own. 
 

In Africa and the Middle East, people use truffles as medicine for skin and eye conditions. But it is unclear how well they work. Some studies that tested a powerful truffle extract show that it may:

•    Lower cholesterol
•    Control blood sugar
•    Protect your liver from damage
•    Reduce inflammation throughout your body
•    Fight bacterial infections
•    Help prevent cancer

Keep in mind, the number of truffles you eat is much smaller, so it’s unlikely to have that kind of impact.

The basic do’s: You want a wine that has some age to it (at least three years old) to compliment the truffle fragrance’s earthiness and complexity, ideally a bottle that is both subtle (to not overpower the mushrooms) and savory to complement them. Whether you opt for white, red, or sparkling, it mostly has to do with what else is on the plate.

What you do not want is something young (with too high acid), flimsy or fruity. In general, go for a medium-bodied wine that will not overwhelm the truffles yet stand up to them. 

Though the terroir rule does not always have to apply, choosing something from Italy to a) match your truffles origin and b) because Italian wines are superb. And when you are splurging on something as unique and rare as a truffle, you want a fine wine to match!

If you are serving meat—or anything that would ordinarily be paired with red wine—a classic pairing for Italian truffles would be an aged Barolo or Barbaresco, from the Piedmont region, famous for its white truffles. Not only are they two of the most refined and impressive of Italy’s many fabulous reds, but they have the spice notes, medium-body, and earthiness that truffles require.

In the white department, try a slightly bolder, creamier Chardonnay. Though you might not think of Italy as a Chardonnay region, they have many excellent lightly oaked bottles that would be perfect for the job of pairing with black truffle risotto. Other great options: Piedmont whites such as Arneis or Timorasso, Alto Adige aromatic grapes like Pinot Bianco or Muller Thurgau, or Soave Classico from Veneto.

Lastly, a medium body sparkling wine would-be right-on cue for the occasion. Franciacorta is colloquially known as the “Champagne of Italy” because it’s produced using the same French methods. It is much richer than Prosecco, which would be too light for truffles, with a medium to full body. The creamy mouthfeel would be another option for a simple pasta, anything with a truffle bechamel.

“The fact that so many truffles have been found in Sonoma County, a region one hour north of San Francisco and best known for its wines, is stoking excitement among hopeful U.S. cultivators of the storied European crop. Experts say it could in a few years become a $6 billion global business.”

“But while France and Italy may be rich in truffle history, U.S. growers do have one big advantage: Chefs prize freshness, and a U.S. truffle can go from the ground to a chef’s kitchen in a day or overnight, where a European truffle may take days, losing its scent.”